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Kombucha Power Recipes

HEARTY DESSERT BREAD

2 cups Kombucha Starter

1 cup Kombucha Tea

2 tsp Sea Salt

1/2 cup of oil

1/3 cup natural honey or 1 teaspoon STEVIA

8 to 9 cups natural Bread Flour

1/2 cup granola

1/2 cup golden raisins

1/2 cup sunflower seeds

1/2 cup flax seeds

1/2 cup walnuts

2 Tbls grated orange peel

1 egg

1 tbls milk

Bring Kombucha starter to room temperature. Heat Kombucha tea until warm (85-95f). In a large bowl, mix the starter and K-Tea. Add the salt, oil and honey: mix well, slowly while blending add 4 cups of flour until moistened: beat 3 minutes at med. speed. Stir in raisins, orange peel, granola, sunflower seeds, flax seeds, walnuts and 3 to 4 cups of flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl, cover loosely with a clean cloth towel. Let rise in a warm place (85f) until light and doubled in size, about 1 hour. Grease three 8x4 or two 9x5 loaf pans.

Divide dough into loafs place in pans cover with plastic wrap or cloth towel, let raise in warm place overnight. Heat oven to 350F, in a small bowl mix together egg and 1 tbs milk; brush over tops of loaves. Bake at 350 for 35 to 45 minutes or until deep golden brown. Remove from pans immediately; cool on wire rack.

Making the Starter

Kombucha Power™ Bread Starter

Ingredients:

Note: This recipe will make enough Bread Starter for Kombucha Power ™ Bread recipes plus extra starter to have on hand.

2 cups bread flour, plus 3 cups more for later feedings (unbleached, white hard-wheat flour—you may need to look in a health food store)

2-1 cups tepid (78°F) Kombucha tea, plus 3 cups more for later feedings

1 cup of brown residue from bottom of Kombucha Fermenter.

½ cup of white sugar.

Cookware:

1-plastic or wood spoon

2-quart glass or plastic container

3-quart glass or plastic container

Directions:

Step 1: Make the initial starter mixture—6 days

Stir the flour, sugar, Kombucha Tea and brown residue together in the 2-quart container, mixing well—but do not worry about a few lumps; they will disintegrate later. This is called the slurry. Cover tightly with a lid or with plastic wrap and a rubber band. Leave at room temperature for 6 days, stirring it up once a day.

The liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly vinegary, and the color will change. That is as it should be. By the sixth day the taste will be pleasantly sour: The fermentation is complete. The starter is living but weak, and it needs to be fed.

Step 2: Feed the starter—3 days

Stir up the starter thoroughly, transfer it into a clean 3-quart container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment.) Three days before you plan to use it, stir 1 cup of flour and 1 cup of Kombucha into the container, blending well. Let stand covered with cloth at room temperature until it bubbles up—8 to 10 hours—then cover and refrigerate. Repeat the feeding the second day, and again on the third, and your starter is ready to use.

Step 3: Store the starter

Store the starter tightly covered in the refrigerator, where it will keep perfectly for 4 to 6 months—after which it is a good idea to pour off all but 2 cups and give it another feeding. Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to strengthen it and to tone down excess sourness. It is then ready to use.

Note: Always bring the starter to room temperature before using.

For Information regarding this recipe contact Kombucha Power Products, Inc. 2121 Ponce De leon Blvd. Suite 522, Coral Gables, FL 33134, Phone (305) 443-9988 outside dade county 1-800-862-353. Email: info@kombuchapower.com copyright 1996 Kombucha Power Products. World rights reserved.

Date this page was edited 09/07/99